Always a popular sweet treat!
The dough is easier to make in a mixer but with a bit of work can be done by hand as I did here.
500g Strong Bread Flour
250g warm full fat milk
60g Unsalted butter at room temperature
7g dried yeast or 15g Fresh yeast
2 large eggs
45g caster sugar
125g unsalted butter - soft
100g soft brown sugar
3 tbsp powder cinnamon - more to taste if you love cinnamon!
First get all the ingredients together for the dough....
In a large bowl combine all the dry ingredients then rub the butter into the mixture.
Combine the egg and milk then add to the bowl ...... use a plastic bread scraper, it's going to be a very sticky dough to start ... don't be tempted to add any more flour! Mix it in till well combined in the bowl then turn out onto the bench.
If you are making in a mixer add the liquid first then the dry ingredients and mix slow to start then turn the speed up and keep it going till the dough becomes smooth and no longer sticks to the side of the bowl.
If making by hand ...... keep working the dough! It's going to take a while.
Lift the dough, slap it back down and over the top ...... keep doing this, stopping to bring the dough back into a ball shape with a bread scraper whenever needed until it's smooth and elastic.
After this stage you need to rest the dough in a warm place, covered with a cloth in a clean bowl until doubled in size.
Once doubled in size follow the steps illustrated below .....
Turn out the dough, shape into a rectangle then roll out to a larger rectangle about 1cm thick.
Mix all the ingredients for the cinnamon filling together and spread over the dough, roll up tightly along the long side of the rectangle.
Using a sharp knife cut into 8 equal pieces - about 1 1/2 inch thick and place spaced out on a papered deep side baking tray.
Cover and allow to double in size again.
Bake in a preheated oven at 170 C till nicely browned on top and finally glaze with the icing mixture ........ Enjoy!